"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Soup - Cream of Crab Soup-- Recipe

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This recipe for Soup - Cream of Crab Soup--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pati Lynn
Added: Wednesday, February 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound fresh crabmeat
1/4 cup diced onions
2 tablespoons seasoning, Beau Monde®
1/8 teaspoon white peppers
Dash of mace
1/2 teaspoon hot sauce
1 12-ounce can skim evaporated milk
2 tablespoons cornstarch
2 cups skim milk
1/4 cup dry sherry
2 teaspoons minced fresh chives


Directions:
Directions:
Remove and discard cartilage from crabmeat; set aside. Saute onion in margarine in a large saucepan until tender. Stir in Beau Monde seasoning and next 4 ingredients; cook, stirring constantly, until mixture begins to boil. Combine cornstarch and 2 cups skim milk; gradually add to hot mixture. Bring to a boil over medium heat, stirring constantly; cook 1 minute. Reduce heat, and stir in crabmeat and sherry. Garnish with chives.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
Yield 5 cups.
This recipe is in honor of Mom, she loved Cream of Crab Soup and would go out of her way to have it every visit to S. C.

 

 

 

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